Don’t Miss Out on Your Last Opportunities to Grill

As grilling season comes to an end, we at KaTom offer you two recipes that can easily added to a salad, served as a side, or presented as an appetizer. The first is a grilled nectarine recipe that is sweet, soft, and retains just a hint of smokiness that balances out its flavor profile. The next is grilled corn that requires only butter and aluminum foil to prepare.


  • 4 nectarines, ripe, washed and dried
  • 1 tbsp olive oil, or vegetable oil
  • 2 tbsp. fruit preserves of your choice


Preheat grill.

Cut nectarines in half and remove pits. Brush cut sides of fruit with oil.

Place fruit cut-side-down on grill and cook until lightly browned, about 5 minutes. Turn fruit over and spoon some preserves into each cavity. Grill until tender but not mushy, about 5 minutes.

Corn off the grillIngredients

  • 6 ears of corn
  • 6 tbsp. butter, softened or olive oil
  • Salt and pepper, to taste


Preheat an outdoor grill at high heat.

Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.

Wrap each ear of corn tightly in aluminum foil. (Or try a corn basket!) Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Lyndsay Gower
Lyndsay Gower

A University of Tennessee graduate with a degree in advertising, she coordinates KaTom’s marketing efforts. When she’s not doing that, she can typically be found sharing a meal with friends, cruising Knoxville’s craft beer joints, or floating down one of East Tennessee’s numerous rivers. Her life’s goal is to visit every U.S. national park and she likes giving pets opposite-gender names.

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